BY NICOLAS CLOISEAU (LA MAISON DU CHOCOLAT)
Makes 20 éclairs
CHEF'S TIP: The blend of the two dark couverture chocolates, 66% and 85% , brings a chocolatey strength and long finish
to the choux pastry and glaze
INGREDIENTS
90 g water
90 g whole milk
70 g beurre blanc
2 g fine salt
4 g sugar
100 g T55 flour
250 g whole eggs
METHOD:
Bring the water, milk, butter, salt and sugar to the boil.
Pour in the sifted flour all at once.
Dry for two to three minutes over high heat.
Add the eggs one at a time until smooth and creamy.
Using a 16 mm plain nozzle, pipe the eclairs to a length of 16 cm.
Bake in a convection oven at 180°C for 20-25 minutes.
Halfway through cooking, open the oven to allow the steam to escape.
INGREDIENTS
220 g whole milk
200 g 66% dark couverture chocolate
120 g 85% dark couverture chocolate
METHOD:
Bring the milk to the boil. Pour over the crushed chocolate.
Mix evenly in circles to obtain a smooth, shiny mass.
Set aside.
INGREDIENTS
80 g egg yolks
80 g sugar
40 g cornflour
15 g cocoa powder
780 g whole milk
540 g chocolate ganache
METHOD:
Beat the egg yolks and sugar with the cornflour.
Add the cocoa powder.
Bring the milk to a boil.
Pour some over the mixture to loosen it.Return to the pan for cooking.
Whisk vigorously until the cream thickens.
Bring to the boil for one minute.
Stir in the ganache.
Mix. Keep chilled.
INGREDIENTS
100 g whole milk
30 g glucose syrup
130 g 66% dark couverture chocolate
190 g dark chocolate coating
METHOD:
Bring the milk and glucose syrup to the boil.
Pour over the crushed couverture and dark chocolate coating.
Mix until smooth and glossy. Use at 45°C.
METHOD:
Pierce the underside of the choux pastry at three points.
Using a 0.6 mm piping bag, fill with 70 to 75 g of cream.
Glaze the top of the éclair.